Remember that I have Dorothy (she's a bundt pan) and Toto (he's a journal) visiting from the Peoplehood of the Traveling Swirly Pan? You can read more about that - and see my first recipe with Dorothy - here when I made a Gluten-free Bourbon Gingerbread with Prickly Pear Lemon Curd.
My second adventure was a complete and total flop. I tried to make a savory Mexican egg bake and it stuck miserably. It tasted great, but it was beyond ugly. So, I won't be sharing that recipe on the blog or sharing it with the #PeoplehoodoftheTravelingSwirlyPan. Flops happen...and you move on, right?
So, for our Fathers' Day dessert, I decided to make Jake a Hot Milk-Matcha Bundt with Chocolate Silk Sauce. My Love, thanks for being the fun parent...our boys need one!
I am guessing that my luck with unmolding the gingerbread was a total fluke because my third attempt with Dorothy also resulted in stuck cake. Ugh.
Thank goodness for chocolate sauce!! The dessert was amazingly delicious. It was just ugly. Again.